THIS WAS AN EXPERIMENT that won the day when I tried it out on a large group of famished fungi fanciers. It will be especially cheered by your vegetarian friends and family. A lobster patch can often crank out way more mushrooms than most of us can use, so try this recipe as an alternative to risottos, pastas, and so on, when you need a generous quantity of wild goodness for a party or gathering. The Masala is a classic British-Indian restaurant style and very easy, requiring merely a decent spice rack. Homemade naan clinches the deal.
1 1/2 lb lobster mushrooms, cleaned and chopped
1-2 tbsp canola oil
1 onion (preferably sweet, like Walla Walla), sliced
4 cloves garlic, chopped
1 thumb ginger, peeled and chopped (equal to garlic)
1 tbsp coriander
2 tsp paprika
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp ground ginger
1/8 – 1/4 cayenne pepper, to taste
Salt and black pepper, to taste
1 14-oz can tomato sauce
1 cup (plus more, to taste) heavy cream
Cilantro, chopped for garnish
Naan for dipping
1. Over medium heat, saute in a pot one sliced onion in canola oil until soft. Add four chopped garlic cloves and one thumb chopped ginger, cooking until fragrant, a minute or two.
2. Add spices, stirring and cooking another minute.
3. Add tomato sauce and simmer ten minutes. Slowly stir in heavy cream. With immersion blender, blend until smooth, or to taste.
4. In a separate pan, saute chopped lobster mushrooms in butter over medium heat in batches. Combine Masala and sauteed lobsters to desired consistency.
5. Garnish with chopped cilantro and serve with warm naan.